Grandma's Sweet and Tangy Bean Salad
Ingredients2 h 20 m servings 273 cals
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Per Serving: 273 calories; 11.7 g fat; 40.4 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 672 mg sodium. Full nutrition
ReviewsRead all reviews 7
Hubby loved this, I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.
This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringi...
I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients add...
This recipe doesn't sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven't been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We...
Love this and it has received very positive reviews. Great for barbecues. I do make a few changes, though: Canned butter beans instead of wax beans. Frozen corn and peas (two cups each) ...
Good combination of - I used frozen beans and corn, then added fresh onions, green pepper and cucumber. Nice and tangy!